Tomer You Are Invited Winepress should miss you but won’t
Lack of actual experience or not. Grounded in Texts or not. Dedication has to be recognized. There is no reason some less then expert winemaker has to attack a guy for the above. And that is exactly what has happened to Tomer with tacit approval of the administator. One thinks there can be only one expert. But that is a different can of worms.
Any way I would like to invite Tomer to come over to the dark side where he can post all he wants without fear of being ridiculed for being smart even if we have to tell him he is wrong from time to time.
So I asking you Tomer to join us and I am asking anyone here to please send Tomer a Private Message on Winepress informing him of the invitation. I would appreciate as it will save me the trouble of yet again creating a new persona.
In my case , I don’t think I attacked him, my intent was to highlight the understanding that expirience brings to theoretical knowledge .
If you’ve never used lysosyme before you might miss why you need to add it before bentonite , and not having much expirince with bentonite you might not understand how much wine loss you get with one application let alone two.
I intended to mentor not shit on his enthusiasm.
I think K-9 has some issues! And I am not talking about his comprehension of the english language, although he certainly could use some help there as well.
K-9 get some help buddy. Tomer may not have made as much wine as you have, but I bet whatever he has made it is probably a hell of alot better than yours. I like the kid and he certainly appreciate his enthusiasm. Keep posting Tomer, hopefully here, and stop apologizing especially to an ignoramus like K-9.
Zac I thought you were very nice to Tomer with your comment that he pro ably would be a kick ass wine maker given some hands on experience.
I didn’t think for a second that it was directed at you Zac, and if there was any comment to be made, knowing Gene, it would have been immediate!(and severe!)!
I never thought that! Is that what you thought Zac? My obtuse comment about “one expert” was directed at someone else. I thought that would be obvious. LOL!
I tried to send Tomer a PM, but I couldn’t get through. I told him to check his box and PM me.
Well, I don’t know whats up. I posted on the thread with all of the bad feelings, addressing my post to Tomer to tell him his PMs weren’t working, and to PM me, but evidently that post has been deleted.
He has a website, but it’s all in Hebrew. Nice website, too.
Gene, Looks like your Blog is being visited by “The Moderators”.
Zac, I also took your comments to Tomer as mentoring not in anyway bashing.
As an aside. Spent last week culturing the VP41 and added to the other five carboys Saturday. So far so good.
Well let’s see Dan. What are the possibilities?
1. Tomer has been banned. Has he posted since?
2. Tomer has been blocked to receive PMs to protect him from the outside world as he is so appreciated on Winepress.
3. Dan your relationship with the Westchester Amateur Winemakers Club has not gone unnoticed and you are being blocked from PMing Tomer or close to being banned yourself.
4. Winepress Officials ( assholes) are on high alert for possible intrusions from Marty Yule’s relatives.
5. This blog has become a real threat to Winepress.us and Winemakingtalk.com Imagine that.
6. All of the above.
Dan post the link to his website. We can get past the Hebrew.
Zac we leave it up to you to PM Tomer if they haven’t blocked him or you by now. You never know who could be next. They have so much to protect.
Paul, Google Analytics has shown on many occasions Winepress Moderators “visiting” our blog.
I couldn’t make heads nor tails of the Hebrew, however, I did find his FAcebook page, and messaged him there. We’ll see…
99% of the people on winepress are good people and by and large there is a good standard of information. much of the recent good stuff is Tomers .
There are a couple of heavy handed moderators , I have had posts deleted simply because I disagreed with one of them or pointed out a gap in their logic but my posts were within the rules and polite (hey i’m Canadian) I’ve even been confrounted by one in a way that would not be tollerated by a member . There are also some very good , fair and reasonable moderators like Hammered on there.
its unfortunate there isn’t more tollerance for passionate and knowledgable winemakers with a bit of a direct less PC style like Gene . His knowledge was a net positive contribution to the forum.
Winemaking Talk on the other hand isn’t worth reading , I’ve never seen so much bad advice in one place. And the moderators are very poor.
I am very heartened, consider myself lucky and honored to have what I consider the Cream of the Crop of Winepress but more importantly the Cream of the Crop of Amateur Winemakers post on this Blog. I think we all agree Mr. Tomer would be a welcome addition as well as others who are fed up with ego driven unnecessary administration of we see on most forums. Maybe we should expand our recruitment campaign. LOL
Zac you are correct you can go nuts reading Winemakingtalk it is that bad! Sometimes I want to scream!
Hi Gene,
I have been reading WinePress and this site for little over a year. I am relatively new to wine making and have really appreciated the bits of wisdom shared here.
I do have a question. Have you considered adding a true forum?
The comments made in the blog format can be difficult at times to follow.
I confess, I do read winemakingtalk.com. I like that certain comic book appeal that it has. But it can be dangerous in the wrong hands.
Dan, I cant believe you started a post with a my name on the title.
My status on WP has not been changed as far as I can say…
I’ve read your blog before and your doing a great job.
)
I’ve have to tune down my internet hours and spend them on studying instead.
I started UNI studying mechanical engineering few months ago. (you should expect some mechanical enology related innovations from me in the future
If you can get past the hebrew your more then welcome to visit my website where me and my partner (the other founder) are trying to spread the joy of quality home winemaking in israel.
Tomer, it’s not my blog, it’s Gene’s. I’ll start studying my Hebrew.
I don’t know what’s going on with WP. I can’t send messages, and I posted on the forum that you post when things aren’t working right, and that post is gone, and it’s not in my “content” anymore, but other posts are still there.
Shalom Tomer!! Welcome.
Here is the link to Tomer’s website:
http://www.winemaking.co.il
Welcome Tomer to our Blog. We have one rule here. We have no rules, just love of advancing our hobby and be the website address for serious amateur winemaking.
Tomer has been given Author status so he can create blog pieces on subjects that he finds interesting. I hope he takes advantage of our offer.
Hi Frank
Welcome to the forum. To answer your question about forums. My nephew, the IT Communications Manager of the Blog thinks Forums are an outdated internet activity.
From my point of view I would rather not administer a forum with all then nonsense that is associated with it. However I agree the Blog can be daunting. But the search engine does a pretty good job. I use it to find stuff too and it works. But if you need a question answered just ask by making a comment on a current Blog discussion so we see it and we will do our best to help you out.
Gene
I also have say I really do appreciate the insight and help here. Great group of folks!
Don’t post much as I’m fairly new to this obsession compared others but I hope to improve that.
Off topic – I received my GIII and Carneros Lake PN yesterday – all I can say is wow!! Very excited!
Matt
Keep us posted m_g. Now not to open a can of worms LOL but have we reached concensus on the lysozyme issue? If so can some one recap in a concise way for the search engine here.
Thanks.
looks like K9 joined the banned club.
as for lysosyme ,
A ) you don’t need to use it if you buy nice fruit like M&M sells , and the fruit is free from mold , bird damage and isn’t funky or late harvest/ice wine and you are smart and always sulfite to 50ppm at crush with reds and whites.
B) if you are using it , add it then after one day add so2 then after giving it a few days for it to work you then fine with bentonite so as to clean up the wine from any haze the lysosyme can cause.
You won’t believe it but he may not be the only one. Can’t say more at this time.
Perhaps a newby question…but I have seen the reference to Sulfite at crush in several other threads from other forums…Gene, we did not sulfite at crush? Or did I day dream through that part? Can someone explain.
Thanks
Sheesh, I haven’t been on WP in a while and I missed this brouhaha! (“Brew” ha ha??) Sometimes people can be a little obnoxious on-line, but it sure is annoying when moderators don’t seem to help the situation. On the whole though, I appreciate how much I have learned on WP and “meeting” Zac was probably the best thing that came of it. He has given me an awful lot of good advice.
Well good for us Zac is here.